Crunchies

What we know so far

Crunchies are the South African oat bar: rolled oats, desiccated coconut and flour bound with butter, sugar and golden syrup, pressed flat in a tray and baked until golden, then cut into squares while still warm. They belong to the tea-time tin alongside rusks and hertzoggies, sold at church bazaars, school tuck shops and every padstal on the road. The trick is the spoon of bicarbonate of soda stirred into the bubbling butter and syrup, which foams up and gives the bar its open, crisp texture. Thin and well-baked they snap; thicker they chew.

The draft was written from 2 published sources and holds 9 ingredients and 7 steps. It has never been cooked by anybody at AFN, which is why it is waiting.

What claiming it means

1. Cook it the way you actually make it. Change anything in our draft that is wrong, and most of it probably is.
2. Photograph your own, so the page carries a real picture instead of somebody else's.
3. Send it in. An editor reads it, and it publishes with your name on it and a link to your profile.

See every dish waiting